As if French Toast could get any better, these French Toast Muffins are just as good as the traditional-style breakfast but super quick and easy. They’re perfect for a family-friendly breakfast or brunch with your girlfriends! Made with dense challah or brioche bread, they hold together perfectly for a grab-and-go breakfast.

3 french toast muffins sitting on a rose gold cooling rack

You know I love a good French Toast breakfast made with challah or brioche bread, like my Blackberry Marscapone French Toast or my Blueberry French Toast Bake. Challah bread is my absolute favorite bread for French Toast, which you can usually find at a local bakery. If you’re unable to find challah bread, then brioche would be the next runner-up. Of course, if you’re unable to find either of those, traditional French bread would work as well. The reason I like challah and brioche bread is that it’s much denser and soaks up the milk mixture so well without falling apart.

Ingredients needed:

1 loaf challah, brioche, or French bread
2 cups heavy cream
4 eggs
1 Tbsp cinnamon
2 Tbsp pure maple syrup
2 tsp pure vanilla extract

How to make French Toast Muffins

Preheat oven to 350 degrees F.
Cut or tear your bread into large chunks (about 1 in x 1 in cubes) and place into a large mixing bowl.
In a separate mixing bowl, combine the heavy cream, eggs, cinnamon, maple syrup, and vanilla. Whisk to combine, ensuring the eggs are fully blended.
Pour the cream mixture over the bread chunks. Using your hands, toss the bread to thoroughly coat.
Line a 12 count muffin tin with muffin liners. Using a spoon, fill each muffin liner with the coated bread pieces. Fill each liner so that you have a nice mound of bread as they will sink after baking.
Bake for 45-50 minutes. Once finished, remove from oven and let cool for 5 min. Brush with additional maple syrup or sprinkle with powdered sugar and serve.

three french toast muffins sitting on a cooling rack

Recipe FAQs

Are French Toast muffins gluten-free?

No, this recipe as written is not a gluten-free recipe. If you can find a gluten-free brioche, challah, or French bread you could try to substitute it in. However, regular gluten-free bread won’t have the correct denseness to hold the liquid, and the muffins most likely won’t turn out.

How long do French Toast muffins last?

If you have leftover French Toast muffins, you can store them in the refrigerator and they will last for about 2-3 days. Reheat them in the oven or eat them cold.

Can I subsitute a dairy-free alternative?

Yes, I would recommend substituting in full-fat canned coconut milk for the heavy cream because it is thicker and heavier in consistency. I have not tried any other milk substitutions.

maple syrup being drizzled on top of a french toast muffin

Recommended kitchen tools for this recipe

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Enjoy these other brunch recipes!

Savory Bacon Asiago Pastry Tart – a delicious savory tart that’s perfect for brunch
BLT Breakfast Egg Bites – protein-packed breakfast bites
Homemade Cinnamon and Raisin Granola – perfect topping for yogurt parfaits
London Fog Shortbread Cookies – London Fog latte inspired shortbread cookies

French Toast Muffins

Yield: 12

These French Toast muffins are perfect for a quick family breakfast or for brunch with your girlfriends.

Ingredients

1 loaf challah, brioche, or French bread
2 cups heavy cream
4 eggs
1 Tbsp cinnamon
2 Tbsp pure maple syrup
2 tsp pure vanilla extract

Instructions

Preheat oven to 350 degrees F.
Cut or tear your bread into large chunks (about 1 in x 1 in cubes) and place into a large mixing bowl.
In a separate mixing bowl, combine the heavy cream, eggs, cinnamon, maple syrup, and vanilla. Whisk to combine, ensuring the eggs are fully blended.
Pour the cream mixture over the bread chunks. Using your hands, toss the bread to thoroughly coat.
Line a 12 count muffin tin with muffin liners. Using a spoon, fill each muffin liner with the coated bread pieces. Fill each liner so that you have a nice mound of bread as they will sink after baking.
Bake for 45-50 minutes. Once finished, remove from oven and let cool for 5 min. Brush with additional maple syrup or sprinkle with powdered sugar and serve.

Notes

If you need a gluten-free substitute, you'll need a thicker gluten-free bread like a brioche or challah.
For a dairy-free alternative, sub in full-fat canned coconut milk
Nutritional Disclaimer

Jennifer

Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.